A super simple meatball recipe that doesn’t have any eggs or breadcrumbs, yet is full of flavor and tender and juicy! These Slow Cooker Turkey Meatballs are versatile and perfect for family dinners and for meal prep!

turkey meatballs on a white plate with noodles, marinara, and pesto

These turkey meatballs are a favorite of mine for several reasons: They’re quick and easy to prepare, they can be served lots of different ways, they’re allergy-friendly, and they’re ideal for Meal Prep.

With only 4 ingredients and a few simple steps, you can get the kids involved in making them for some family bonding and life skill teachable moments.

Slow Cooker Turkey Meatballs are so versatile! Their savory flavor pairs well with pasta and veggie noodles. They can also be served on their own or made into a sandwich.

By using turkey in your meatballs instead of beef, you won’t save yourself a lot of calories but you will consume less cholesterol from turkey’s lower saturated fat content.

When you make these meatballs for your family you won’t need to make substitutions for food allergies. The recipe doesn’t contain eggs or breadcrumbs… two ingredients that are among the top food allergens.

Make up a big batch ahead of time and freeze them! The recipe easily doubles or triples which will make your meal prep a breeze. Line a baking sheet with parchment paper and freeze them for up to 3 months. Thaw them before cooking.

Ingredients You’ll Need:

ground turkey
olive oil
mayonnaise
herb and garlic seasoning

I prefer making these turkey meatballs with a mixture of white and dark meat. The dark meat keeps the meatballs moist and adds flavor. If someone in your family is needing a healthier option, using all white meat works, too, since there’s mayo in the recipe.

How To Make Slow Cooker Turkey Meatballs:

Mix all meatball ingredients in a mixing bowl until they are combined
Form into rounds the size of golf balls and place in crock (makes approximately 8 balls)
Cover and cook on high for 4 hours or on low for 6-8 hours
Spiralize, julienne, or slice zucchini when ready to serve

Pro Tips…

There are so many ways these turkey meatballs could served. If you want to eat them with zucchini, using a Spiralizer to make noodles (“zoodles”) is a fast and fun way to do it. Just run the zucchini through the spiralizer and saute.

If you don’t have a spiralizer you could also julienne the squash or slice them very thin before you saute them.

Leftovers keep well and can be frozen for up to 3 months.